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5 from 2 votes

Leek And Potato Soup

Leek and Potato Soup
Course: Soup
Cuisine: American
Servings: 4 hearty servings


  • 1 leek , washed thoroughly, slit in half, then thinly sliced. Look within the leaves, because leeks have a way of concealing grit in their folds. And nothing spoils a soup faster than dirt.
  • 2 medium russet potatoes , diced and then nuked in the microwave with 1/2 cup water for 5-7 minutes or until tender
  • 1 tsp ground black pepper
  • 5-6 cloves garlic , thinly sliced
  • 1/4 cup cilantro leaves and stems , chopped
  • 1 tsp olive oil
  • Salt to taste
  • 1/2 cup soymilk (optional, but recommended for extra creaminess)


  • Heat the oil in a saucepan.
  • Add the leeks and some salt and saute over medium-low heat until the leeks start to wilt.
  • Add the cilantro, garlic and pepper. Stir well and allow the leeks to cook until quite tender.
  • Add 3 cups of water, or enough to almost cover the leeks. Add the potatoes. Bring to a boil and simmer, around 2-3 minutes. Turn off the heat.
  • If you have an immersion blender, get it out and blitz the soup to a smooth puree right in the pot. If not, add it to a blender (not a food processor), in batches if needed, and blend.
  • Return the soup to the saucepan and warm through. Add the soymilk if using, and check for seasoning. Add more salt if needed.
  • Enjoy!